Re: Jefferson's Presidential Rye Select 21

I would agree with your thinking as I've had plenty of rye 18-25yrs. old but 35yrs. would be something I love to try even it be only once,the impact of the oak is probably incomprehensible,but damn would I like to find out.

"To deny our own impulses is to deny the very thing that makes us human."
Larry Wachowski​

Re: Jefferson's Presidential Rye Select 21

Extraction from the wood must essentially end at some point in the aging process. I would assume a logarithmic tapering that flat-lines at or before 18 years (thick barrels may have more to impart than thin barrels). After that, there's only the concentration factor due to evaporation, offset at some point by precipitation of flavoring compounds. So, I doubt a 35yo would be much different from a 25yo as a rule, other than the natural variability between barrels.

Re: Jefferson's Presidential Rye Select 21

Originally Posted by WAINWRIGHT

I would agree with your thinking as I've had plenty of rye 18-25yrs. old but 35yrs. would be something I love to try even it be only once,the impact of the oak is probably incomprehensible,but damn would I like to find out.

I've tried the Alberta Premium 30yr and even though it was aged in used casks, the oak dominated the stage and the rye notes were in the background. I don't think there are many super-old ryes around for a reason - although the Rittenhouse 21 rye was well reviewed.